Warm 1 cup of whole milk and stir in 2¼ teaspoons of active dry yeast and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.

Combine the foamy yeast mixture with ¼ cup of melted unsalted butter, 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract. Mix until well incorporated.

In a large bowl, whisk together 3½ cups of flour, ½ teaspoon of salt, 2 tablespoons of cocoa powder, and red beet powder. Blend well.

Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.

Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

Place the kneaded dough in an oiled bowl, cover, and let rise until doubled, about 1 to 1½ hours.

Roll the risen dough into a 16×12 inch rectangle on a floured surface.

Spread ½ cup of softened butter on the rolled dough. Sprinkle with ¾ cup of brown sugar and 2 tablespoons of cinnamon.

Tightly roll the dough from the long edge into a log and slice into 12 equal rolls.

Place the sliced rolls in a greased 9×13-inch baking dish and let rise for 45 minutes.

Preheat oven to 350°F (175°C) and bake the rolls for 22–25 minutes until golden.

Beat together 4 ounces of cream cheese and ¼ cup of butter until smooth. Gradually mix in 1 cup of powdered sugar, ½ teaspoon vanilla, and 2–3 tablespoons of milk until pourable.

Drizzle the cream cheese glaze over the warm rolls and serve.